The Recipe: A hearty summer sausage stew, a great way to use up the summer sausage that so often shows up in gift baskets. The stew is packed with late-summer and early-fall vegetables so even though the sausage itself is calorie-dense, a serving adds up to about 200 calories. So good, this! I especially love it with a dollop of sour cream on top with some good bread for dunking into the juices.

The Conversation: A love letter to fall. (And if I may say so myself ... a lovely piece of writing.)

Fall’s light is one of amber glow, somewhere between the eye-wincing harshness of summer and the wind-braced gray of winter.

Fall’s food, in turn, lies somewhere between the garden-bright salads of summer and the braised-brown meats of winter.

With modern supermarkets bearing strawberries in January and June and cranberries in relationships with May and December, we too easily forget that food comes in seasons, that seasons come with food.

But fall? Fall knows.

Fall knows it’s the open stretch between the dog days of summer and the sundogs of winter skies. Fall remembers summer sweat even as it girds for winter chill.
Lustily, fall celebrates with the last of the tomatoes and the first of the apples, the last of the grill and the first of the gratins.

Fall, fall knows its place, its glorious amber-lit place. And so does fall’s food, on plates, and in our hearts.

ALANNA's TIPS This is a great recipe to use up the summer sausage (or other well-spiced sausages) that so often show up in gift baskets. The recipe calls for eight ounces but I've made it with six ounces, the extra's not missed in the least. If the sausage itself is quite spicy, you'll want to dial back the red pepper flakes. There's quite a bit of potato and zucchini to balance the spices, but still. Like many stews, Balkan Summer Sausage Stew’s flavors meld when the stew is cooked one day and served the next, it makes for great leftovers. But it is also good the first day when the potatoes and zucchini are still distinct and firm and fresh, that's the way I prefer serving it, fresh off the stove. For many years, I made this stew in a Dutch oven, all jumbled up in a typical messy stew. But for a dramatic appearance? A shallow skillet really shows off the architecture of the zucchini half moons. Bulk up the volume with little calorie consequence by adding extra onion, pepper and tomato – try okra, sweet corn and tomatillos too! Low carb eaters, substitute turnips for the potatoes, very good!

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna